1 (16 oz.) can whole tomatoes
2 tbsp. butter
1 tsp. salt
1/4 tsp. dried oregano leaves
7 oz. uncooked elbow macaroni
Grated Parmesan cheese

Heat tomatoes with liquid, butter, 1 teaspoon salt, and the oregano to boiling. Reduce heat. Simmer uncovered, stirring occasionally, 10 to 12 minutes. Cook macaroni as directed. Arrange in serving dish, pour sauce on hot macaroni and sprinkle with cheese. Garnish with parsley sprigs, if desired. 6 servings.